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  • #91
    Don’t know what happened to the pix in my last post, but I will try again.
    Click image for larger version

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    • #92
      Your oven has turned out fabulous! As to the probe thermometer in your door, do seek one with a higher temp range than 500F...they do exist. You' be putting the door on at much higher temps after a pizza party. I shoot for 575 to 600F when I'm getting ready to throw in baguette or flatbread dough. I opted for a heavier firing door and a much lighter cooking door (for my bread work after firing).

      If your mom is looking to bake bread, you are probably going to want a light weight door for her...and I suspect she'd dig using the IR gun to check the oven floor temp. A more important point (imho) is that the cooking floor temp is as important (if not more) as the chamber air temp (that the door probes report). Involve your mom in a discussion about how she'd like to work with the oven doing bread. For example, "Pans or loaves loaded by peel on the floor of the wfo?"
      Mike Stansbury - The Traveling Loafer
      Roseburg, Oregon

      FB Forum: The Dragonfly Den build thread
      Available only if you're logged in = FB Photo Albums-Select media tab on profile
      Blog: http://thetravelingloafer.blogspot.com/

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      • #93
        Hi,

        I'm nearing the stage where I will enclose my oven with cement based boards (Knauf aquapanel) and will apply a stucco on that and paint it later.
        I have some questions if you don't mind...

        I see you applied mortar directly to the hardieboard, without any primer or wire mesh or chicken wire. is that because your finish is different? i.e. stone veneer instead of stucco? (differen end goal, different technique required?)
        What type of mortar did you use?
        Do you know if i could stucco using plain standard mortar?
        Do you know if it would be possible to apply plain mortar directly on the (pre wetted) cement boards?
        Should I use primer and/or wire mesh?

        I hope to avoid the mortar stucco cracking and flaking off the walls over time...

        Does anyone know anybody who's stucco'd or cemented over concrete blocks and cement boards with plain mortar?

        Lots of questions,
        My 70cm (28") build: https://community.fornobravo.com/for...losure-belgium

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        • #94
          The Hardie board was covered with lath wire and a scratch coat of Quikrete Type S mortar. This is how I was told to do it when we were doing the house, so it’s the only way I’ve ever tried. On the base, I applied the fieldstone veneer directly on the concrete block and it worked fine once I figured out the consistency.

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          • #95
            Last night I was finally able to build my first fire in the oven and begin the “drying out process”. Initially it was WAY TOO HOT, but I was able to regulate it to a steady 200* dome temp for a while and eventually to 285* before I quit. When the flame finally burned out, I closed the damper, fitted the door and called it a night. This morning, about 14 hours later, I went down to the oven, removed the door and put my hand inside. To my surprise, it was still warm!!!! I guess the insulation is doing it’s job as designed. 2 more nights to complete the “break-in” and we will be ready to cook.

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            • #96
              Sounds like the first pizzas are not too far off. Enjoy!
              My 42" build: https://community.fornobravo.com/for...ld-new-zealand
              My oven drawings: My oven drawings - Forno Bravo Forum: The Wood-Fired Oven Community

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              • #97
                Originally posted by w650gb500 View Post
                The Hardie board was covered with lath wire and a scratch coat of Quikrete Type S mortar. This is how I was told to do it when we were doing the house, so it’s the only way I’ve ever tried. On the base, I applied the fieldstone veneer directly on the concrete block and it worked fine once I figured out the consistency.
                After some more searching around I'm going to prime the boards, use a fibrgelass mesh + scratch coat of regular mortar, and a second one on top to finish (+ paint later).
                Should be okay.
                My 70cm (28") build: https://community.fornobravo.com/for...losure-belgium

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                • #98
                  Finally something to report. Over the last few weeks, I was able to fire the oven 4-5 times in stages as per the gentleman who manufactures the casting. It was many long hours sitting and drinking beer, but it must have worked. We make our first pizzas last night!!!! Now, I will admit, I purchased dough from a local Wegman’s supermarket, but making my own will be the next step in this whole adventure.

                  I started heating the oven about 2-1/2 - 3 hours before the first pie went in. I called my cousin who runs a WFO pizza restaurant and used his suggestion of 625* floor temperature to get started and see how the dough reacted. Well, after making 10 small 12” pizzas, I think 625 was a good sweet spot. We cooked all night, fed 6 people and sent everyone home with a pie. It was a LONG day standing in front of the oven and my lower back is paying for it this morning, but we all had an absolute blast hanging out in the back yard. One thing that I wasn’t ready for was the amount of wood the oven “eats” in a 6 hour burn. DAMN!!!

                  Finally, a little bit of data on my oven. Floor temp was kept at 625* for approximately 3 hours while cooking. After the flame went out at 9:45pm, I closed the damper and fit my insulated door. This morning at 6:45am I checked the floor temp and it was 400*. 9 hours and an average loss per hour of 25*. I will check it again tonite and average it out again over 24 hours.

                  Bottom line, it was FANTASTIC!!! I foresee many, many evenings entertaining family and friends and having the pizza oven as the focal point. I’m so glad I was able to find this forum as I credit you guys for getting me to the point. Without this forum and the suggestions/guidance from the members, I would have ended up with fieldstone mortared to the casting and settled for a decorative “igloo” in my back yard instead of how it turned out.

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                  • #99
                    Photos or it did not happen! LOL

                    All jokes aside. Congrats! It's sure fun having your first pizza party. If your back's killing you, you built it too low!
                    My 42" build: https://community.fornobravo.com/for...ld-new-zealand
                    My oven drawings: My oven drawings - Forno Bravo Forum: The Wood-Fired Oven Community

                    Comment


                    • This evening at 6:30pm, the floor temperature was 250* for an average of 18* of heat loss per hour. I will check again tonight for a 24 hour average. Seems like the insulation and build are working but I don’t know what an acceptable heat loss ratio might be. This will work for me.

                      The height was fine, the problem was standing in one place for 6+ hours. Next time I’ll find a chair and sit! My own fault, but for the first “pizza party” I was intent on making sure nothing went wrong with and in the oven. IT WAS AN AWESOME NIGHT and I can see it becoming addictive!

                      Since I had no previous experience with pizza dough, I cheated and bought thawed dough locally. They were 28oz dough balls which I let sit sit and rise in the bag. I split them in quarters, floured and wrapped them on trays. I had no idea how much I needed, so I bought 4 packages and ended up with 16 7oz balls! They just kept growing! The 7oz ball makes a thin crust 12” pie. At the end I combine 2 balls to make a bit thicker 14-15” pie and I think it came out better that way. The dough cost me $2.75/ball, so I don’t foresee making my own dough any time soon. I had 2 7oz balls left at the end, and simply threw them in the oven to make some sort of “bread-like substance”. Well, tonite I used one to make garlic bread with dinner and it was a HUGE hit. Absolutely delicious and I can see why you guys bake breads in these ovens.

                      Comment


                      • Originally posted by w650gb500 View Post
                        This evening at 6:30pm, the floor temperature was 250* for an average of 18* of heat loss per hour. I will check again tonight for a 24 hour average. Seems like the insulation and build are working but I don’t know what an acceptable heat loss ratio might be. This will work for me.

                        The height was fine, the problem was standing in one place for 6+ hours. Next time I’ll find a chair and sit! My own fault, but for the first “pizza party” I was intent on making sure nothing went wrong with and in the oven. IT WAS AN AWESOME NIGHT and I can see it becoming addictive!

                        Since I had no previous experience with pizza dough, I cheated and bought thawed dough locally. They were 28oz dough balls which I let sit sit and rise in the bag. I split them in quarters, floured and wrapped them on trays. I had no idea how much I needed, so I bought 4 packages and ended up with 16 7oz balls! They just kept growing! The 7oz ball makes a thin crust 12” pie. At the end I combine 2 balls to make a bit thicker 14-15” pie and I think it came out better that way. The dough cost me $2.75/ball, so I don’t foresee making my own dough any time soon. I had 2 7oz balls left at the end, and simply threw them in the oven to make some sort of “bread-like substance”. Well, tonite I used one to make garlic bread with dinner and it was a HUGE hit. Absolutely delicious and I can see why you guys bake breads in these ovens.
                        Once you star experimenting with making your own dough, you won't buy store made! I've been experimenting with cold fermented dough using Caputto 00 flour. Huge, huge imporvement over my earlier attempts.
                        If you're in a hurry though, then a breadmaker will make a decent pizza dough pretty quickly.

                        Oh, and have fun using the oven for a roast!
                        My 42" build: https://community.fornobravo.com/for...ld-new-zealand
                        My oven drawings: My oven drawings - Forno Bravo Forum: The Wood-Fired Oven Community

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